Ingredients
- 1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
- 1/4 cup fat-free cholesterol-free egg product or 1 egg
- 2 tablespoons canola or soybean oil
- 1 1/2 cups Gold Medal® all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup raisins
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup shredded carrots (1 1/2 medium)
- 1 cup walnuts, chopped
Preparation
Step 1
Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
2 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
EXPERT TIPS;“This is a healthy version of a quick bread, packed with flavorful fruit, vegetables and nuts.”
Breakfast eaters tend to have better overall nutrititious diets than those who skip morning meals. Even when you're in a hurry, you can fuel up with a good breakfast. If you don't have time for a leisurely breakfast, grab a slice of quick bread, a carton of yogurt and a handful of berries on your way out the door